Chicken Chow Min

This dish is made in 15 minutes and we love as a breakfast. You can make all kind of variations on the vegetables. In the picture this time the noodles are not mixed with the meat, but the superbest is mix it in the pan.

What you need:

• 150g  egg noodles
• dash sesame oil
• 300g skinless chicken breast, sliced into strips
• dash dark soy sauce
• 1 tsp five-spice powder
• 1 tsp chilli sauce
• 1 tbsp cornflour
• 1-2 tbsp groundnut oil 
• 1/2 small onion, finely chopped
• 1 red bell pepper, de-seeded and finely sliced
  
• 150g bok choy
• 1 large spring onion, sliced lengthways
• 2 tbsp light soy sauce
• freshly ground black pepper

How to prepare it

1. Cook the noodles according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red bell pepper and stir fry for one minute, then add the bok choy and onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Pile the noodles onto a serving plate and serve immediately.